Chicken Zucchini Enchilada Lasagna
My daughter and I made some tweaks to a recipe we found and created Chicken Zucchini Enchilada Lasagna. Super creative title, right?! đđ But anyway, it was so easy to make and sooo good - I didn't even miss the tortillas! And that's saying a lot, because your girl loves carbs!! đ The hubs and my teenage daughter even approved! đź Give it a whirl!
INGREDIENTS 1 Tbsp olive oil 1 large onion, chopped Salt 2 cloves garlic, minced 2 tsp ground cumin 2 tsp chili powder 3 cups cooked chicken, chopped or shredded 1 1/3 cup low-sugar/sodium red enchilada sauce, divided 3 large zucchini, halved lengthwise 2/3 cup Shredded Monterey Jack 2/3 cup shredded Cheddar Cilantro (if desired) DIRECTIONS 1. Preheat oven to 350Âș. 2. In large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined. Add chicken and 1 cup enchilada sauce and stir until combined. 3. Slice the zucchini halves into thin slices (the long way). 4. Lightly spray a 9x13 casserole dish. 5. Create the following layers: zucchini slices, 1/2 the chicken mixture, zucchini slices, and second half of the chicken mixture. 6. Pour remaining 1/3 cup enchilada sauce on top and sprinkle with cheeses. 7. Bake until cheese is melted, about 20 minutes. 8. Garnish with cilantro if desired.
